Menu Close
Appetizers

Garden Salsa

  • 50m serving time
  • 105m cooking time
  • 6 food portion(s)
Garden Salsa

Made with Maizenaku

Maizenaku
SEE PRODUCT

Ingredients

  • 10 cups fresh tomatoes, skinned and chopped
  • 3/4 cup maizenaku
  • 2 cups chopped onions
  • 1-1/2 cups chopped green bell pepper
  • 2/3 cup chopped banana OR Anaheim peppers
  • 2/3 cup chopped jalapeno peppers
  • 1-1/4 cups white vinegar
  • 1/3 cup sugar
  • 2-1/2 tablespoons onion salt
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne pepper
  • 1 teaspoon celery seed

HOW TO MAKE

  1. Place 1 cup of tomatoes in a medium bowl with cornstarch; blend with wire whip. Set aside.
  2. Combine remaining tomatoes, onions, peppers, vinegar, sugar, onion salt, chili powder, garlic powder, cayenne pepper and celery seed in a large stock pot or Dutch oven. Simmer on medium low heat 20 minutes. Add corn starch/tomato mixture, stirring constantly to avoid lumps. Continue simmering an additional 10 minutes or until salsa reaches desired constancy.
  3. To can: Fill clean pint jars with hot salsa, leaving 1/2-inch headspace. Wipe rims clean if necessary. Place lids on top, then firmly screw on bands. Process in boiling water canner for 20 minutes.
  4. To freeze: Ladle hot salsa into pint freezer containers, leaving 1/2-inch headspace. Place lids on containers. Refrigerate up to 3 weeks OR freeze up to 6 months.
  5. Recipe Note: Recipe Note: To easily skin tomatoes, place whole tomato in boiling water for 15 to 30 seconds. Remove with slotted spoon. Skin will easily peel off!